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Combined effect of meat composition and heating parameters on the physicochemical state of proteins
- Source :
- 11. International Congress on Engineering and Food, Athenes, GRC, 2011-05-22-2011-05-26, 11. International Congress on Engineering and Food, 11. International Congress on Engineering and Food, May 2011, Athenes, Greece. 1, Elsevier, pp.1118-1125, 2011, Procedia Food Science
- Publication Year :
- 2011
- Publisher :
- Elsevier, 2011.
-
Abstract
- International audience; During meat cooking, proteins undergo some oxidations and conformation changes which can induce a loss in the nutritional value of products. The objective of this study was to determine the effect of heat treatments on the physicochemical state of proteins (oxidation and thermal denaturation). A great number of experiments were performed on mimetic models. Two mimetic models were used: a basic model, composed of an aqueous suspension of myofibrillar proteins, and a complex model, in which oxidants were added in physiological concentrations. Heat treatments were applied on the two models at 45°C, 60°C, 75°C and 90°C during 5, 10, 30, 60 and 120 min. Then, the results were compared to those obtained on a pork meat model (M. Longissimus dorsi), cooked in the same conditions. In these three models, myofibrillar proteins were the target of the treatments. Protein oxidation was assessed by the carbonyl groups and thermal denaturation was evaluated by the measurement of protein surface hydrophobicity. The mimetic models showed that carbonyls can not be produced under the thermal process alone; oxidants are required for their formation. A synergic effect of the oxidants and heat treatments was noticed on protein oxidation. Carbonyl production was considerably higher in the complex mimetic model than in meat. On the contrary, changes in protein hydrophobicity were dominated by the thermal process and hydrophobicity values were higher in meat than in the mimetic model.
- Subjects :
- [SDV.SA]Life Sciences [q-bio]/Agricultural sciences
Thermal denaturation
viande
030309 nutrition & dietetics
protéine myofibrillaire
Protein oxidation
meat
03 medical and health sciences
0404 agricultural biotechnology
Meat cooking
thermal denaturation
Food and Nutrition
protein oxidation
myofibrillar proteins
2. Zero hunger
heat treatment
0303 health sciences
Chromatography
Chemistry
food and beverages
04 agricultural and veterinary sciences
General Medicine
040401 food science
Aqueous suspension
Agricultural sciences
cuisson
dénaturation thermique
Pork meat
Alimentation et Nutrition
Composition (visual arts)
Surface protein
Myofibril
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Sciences agricoles
traitement thermique
oxydation des protéines
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- 11. International Congress on Engineering and Food, Athenes, GRC, 2011-05-22-2011-05-26, 11. International Congress on Engineering and Food, 11. International Congress on Engineering and Food, May 2011, Athenes, Greece. 1, Elsevier, pp.1118-1125, 2011, Procedia Food Science
- Accession number :
- edsair.doi.dedup.....a6be8e8a69399fc99d6d04fa90e00e26